Hollandaise Sauce
Hollandaise Sauce is one of five “mother sauces” that are the foundation of all others and the only one not thickened with roux.
Lobster Thermidor
Lobster Thermidor is my first love from Antoine’s in New Orleans. I used their cookbook like a Rosetta Stone to decipher the French menu.
Smoked Salmon Creole
Inspired by a dinner in New Orleans, Smoked Salmon Creole reminds me of a deconstructed bagel and lox, sans bagel.
Elvis on Horseback
Elvis Presley’s favorite peanut butter and banana sandwich was the inspiration for this creation called Elvis on Horseback.
Chocolate Pot De Creme
Chocolate Pot de Creme is a decadent dessert. Impress guests and make them think you are a much better cook than you really are.
Lasagna Bolognese
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.
Bechamel Sauce
A simple white Bechamel Sauce is one of the five “mother sauces” of french cuisine and a basic building block for other sauces.
Super Bowl Nacho Bites
Super Bowl Nacho Bites are perfect for game day. Each bite is perfect, with plenty of fixin’s on every chip, just the way you like it.
Steakhouse Mushrooms
Watch out Smith and Wollensky, Cattlemen’s and Del Frisco’s, homemade steakhouse mushrooms for that beef is here!
Cuban Black Bean Soup
Cuban Black Bean Soup and I go way back, so far back that Marty McFly would have to drive me there to taste that particular recipe again.
Carne Asada Street Tacos
Carne asada street tacos are just one of my favorite culinary gifts from Mexico. We have several local restaurants and tacquerias here that I label authentic based upon my trip to Mexico City last summer. I call myself lucky.
Argentinian Dulce de Leche
Argentina and Uraguay fought to claim Dulce de Leche as their own, but like penecillin, plastic or chocolate chip cookies, it was an accident.